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| Colavita Grilled Vegetables |
Origin: Colavita Test Kitchen
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Ingredients:
1 red bell pepper, cored and cut into eights
1 yellow bell pepper, cored and cut into eights
2 small tender zucchini, sliced 1/2 inch thick
1 - 2 Japanese eggplants, sliced 1/2 inch thick
1 fennel bulb, trimmed and cut into wedges (leave the root end intact), fronds reserved
3 tablespoons COLAVITA Extra Virgin Olive Oil
1 teaspoon COLAVITA Balsamic Vinegar
1/2 teaspoon dried thyme
Salt and freshly ground pepper, to taste
Finely minced fennel fronds, for garnish
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Preparation:
In a large bowl mix together the olive oil, balsamic vinegar, thyme, salt and pepper. Add the prepared vegetables and toss to coat. Heat a ridged grill pan over high heat; add the vegetables and allow to cook until tender, about 10 - 15 minutes; turning occasionally. Sprinkle minced fronds over the top and serve. Makes 4 - 6 servings.
Per Serving: 112 Calories (52.5% from fat); 7g Fat (1g Sat, 5g Mono, 1g Poly); 2g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Food Exchanges: 1 1/2 Vegetable; 1 1/2 Fat.
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